Trim the chives, wash them clean, and drain them completely. And chop it into small pieces, please.

Remove the cabbage with a sheet and wash it thoroughly. We're going to make fish dumplings wrapped in cabbage leaves, not dumpling skin.

Put salt in boiling water, add cabbage, and blanch it slightly. If the white part of the cabbage is bent, it is well blanched.

Let the blanched cabbage leaves cool and drain.

I prepared the chives after slicing them into small pieces.

Blanch cabbage leaves in boiled water, too. A minute is enough.

Put the blanched bean sprouts in a cotton cloth, drain them completely, and chop them into small pieces similar to chives.

Parboil the tofu, too. You can parboil the cabbage and tofu in blanched water. If you blanch tofu, it's easy to squeeze because the moisture goes away. You can make dumplings without water.

Mash the blanched tofu with the back of a knife. Then, put it in a cloth and drain completely.

Chives, bean sprouts, and even drained tofu are ready. Now that we have fish dumplings, we just need to add the main ingredients, squid and codfish.

Peel the squid at room temperature, not frozen, and wash it with thin salt. When peeling, use a dry kitchen towel to peel it off easily and conveniently. The cod meat is frozen, so we defrost it naturally and prepare it.Put squid and cod meat in a blender and grind it. It's better to grind it finely.

All the ingredients for seafood fish dumplings are ground and cut. The ground cod and squid are combined!!!

I'll season it. I made minced garlic, minced ginger, cheongju, pepper, and seasoned with fish sauce.

And for a softer taste, I added an egg and sesame oil and mixed it. This is because the ingredients stick together well, but they also give a soft taste. And since it's not meat, it's not juicy. So I used sesame oil instead. The filling of the dumplings is done.

Pour the water and rice wine from the steamer and start boiling. And put wet cotton cloth on the steamer. You have to roll it and steam it right away.

Cabbage leaves that are used instead of the dumpling skin that was first blanched!! I cooled it down and drained. Spread flour on the front of the cabbage leaves. It acts as an adhesive that doesn't come loose when you roll it.

Put the fish dumpling filling at the end of the cabbage leaf, cover the leaves on both sides, and roll it up. Like wrapping a spring roll. It's covered with flour, so even if you steam it, it won't go away at all.

Roll it like this. It's easy to roll because it's a slightly blanched cabbage leaf. It tastes different from the dumpling skin of the flour. It's kind of sweet from cabbage.

Put them in a 3-tier steamer one by one, and finally steam the seafood dumplings. Put the steamer in the boiling water with rice wine and water and steam it for 7 to 10 minutes. Because it's seafood, it's easy and cooks quickly, so you don't have to steam it for a long time. And since I added rice wine, it helps with the fishy taste.

Seafood fish dumplings that I took out after 7 minutes. It's steamed very well. There is also a subtle scent of Cheongju, but the scent of seafood is so good.

You can put it on top of the steamer. I was wondering if there was anything to decorate, but I put it up because there were rape petals. Fish dumplings wrapped in cabbage leaves are complete with a different texture and flavor from meat dumplings.